Za’atar-Spiced Chicken and Bell Pepper Sandwiches with Labneh
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 sandwiches or wraps
  • 2 tablespoons olive oil
  • 1 lb (450 g) chicken breasts, thinly sliced
  • 4 small-medium bell peppers in a variety of colors, de-seeded and sliced
  • 1 medium-large onion, halved and thinly sliced
  • 1 tablespoon za’atar, plus more for sprinkling
  • ½ teaspoon smoked paprika, plus more for sprinkling
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cloves garlic, minced
  • ¾ to 1 cup labneh or Greek yogurt
  • 12 to 16 slices of toasted bread or 6 to 8 wraps (see Note below)
  • A handful of chopped fresh flat-leaf parsley
  1. Heat the oil over high heat in a large, deep skillet. Once hot, add the chicken, bell pepper, onion, za’atar, smoked paprika, salt, and black pepper. Cover the skillet (leaving the lid ajar), and cook until the chicken is fully cooked and the veggies are fork-tender but not mushy, about 10 minutes, stirring occasionally. Stir in the garlic during the last 2 minutes of cooking.
  2. Spread a generous layer of labneh or Greek yogurt (about 1½ to 2 tablespoons) on 1 side of a slice of toasted bread. Top with a sprinkle of za’atar, smoked paprika, and parsley. Top another slice of toasted bread with the chicken and bell pepper mixture. Put the slices together to make a sandwich. Continue making sandwiches this way until finished.
  3. Serve the sandwiches warm or at room temperature.
Toasted Bread: If you make the sandwiches while the toasted bread is still warm, the sandwiches tend to stay together better.
Recipe by An Edible Mosaic™ at